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mushroom and leek strudel on a plate
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4.60 from 15 votes

Mushroom and Leek Strudel

Mushroom and Leek Strudel - a perfect holiday appetizer, a delicious strudel loaded with mushrooms and leeks, plus some other yummy ingredients.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: mushroom and leek strudel, savory strudel
Servings: 12
Calories: 242kcal


  • 2 tablespoon butter unsalted
  • 1 large leek chopped
  • 2 pounds mushrooms chopped
  • 2 cloves garlic minced
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 2 tablespoon fresh parsley minced
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 12 sheets phyllo dough
  • 3/4 cup butter unsalted, melted
  • 4 tablespoon Parmesan cheese grated


  • In a large skillet, heat the 2 tbsp of butter over medium-high heat. Add the leeks and mushrooms and cook and stir until mushrooms are lightly browned and leek is tender; about 5 minutes.
  • Add garlic, wine and cream; cook for a couple more minutes until all the liquid is almost evaporated. Stir in parsley and season with salt and pepper. Remove from pan and let cool completely.
  • Preheat oven to 375 F degrees.
  • Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with 5 additional phyllo sheets, brushing each layer with butter. Keep remaining phyllo dough covered with a damp towel or with plastic wrap to prevent it from drying out.
  • Spoon half of the mushroom and leek mixture down center third of phyllo dough to within 1 inch of ends. Sprinkle filling with 2 tbsp cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
  • Transfer to a parchment paper lined baking sheet, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 18-22 minutes or until golden brown.
  • Let stand 10 minutes before slicing. Serve warm.


  1. Storage: You can store this recipe in the fridge or freezer. Place it in an airtight container or cover it securely with plastic wrap before storing in the fridge for 2 – 3 days.
  2. If you’d like to freeze one of the strudels to save for later, do so before baking, wrapped tightly in plastic wrap then placed in a freezer bag. Freeze for up to 3 months.
  3. To bake, it’s best to bake it straight from the freezer, this will prevent the strudel from getting soggy. Bake at 400 F degrees rather than the 375 as stated in the recipe.


Calories: 242kcal | Carbohydrates: 14g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 178mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg